Monday, January 31, 2011
Chourico & Peppers Stuffed Peppers
1/2 lb. ground beef
1/2 lb. ground chourico
1/2 c. white rice, uncooked
1 small onion, diced
1 tsp. minced garlic
1 tsp. salt
1 tsp. fresh ground pepper
1 14.5 oz can diced tomatoes
Cut tops off of peppers; put tops aside. Clean out inside of peppers, removing seeds. Remove stems from pepper tops; dice remaining green pepper.
In a large bowl combine ground beef, chourico, rice, garlic, salt, pepper, onion and green pepper until blended. Do not over-mix.
Stuff each pepper with mixture. Stand peppers in a large pot. Pour can of diced tomatoes, including juice, over the top of each pepper. Add 1 - 2 cans of water (depth of water in pan should be about 1"). Bring to a boil; lower heat and simmer, covered, for approximately 1 hour 15 minutes, or until rice is cooked through.
To serve: Place one pepper in a soup bowl; spoon broth over top. Serve with some crusty, homemade French bread. Yeah, that's right... I said homemade. Hey, some days are lazier than others...